We were honored to spend an afternoon with the talented chef Giovanni Croce, today Chef of Ristorante Da Candida in Campione d'Italia, a renowned restaurant under the command of the brilliant french chef Bernard Fournier.

Chef Giovanni received us for a photo session of some of the dishes from this award-winning cuisine that has held the much desired Michelin star since 1995. At this moment the restaurant begins preparations for the upcoming summer, with novelties in the kitchen and service, which now has a splendid outdoor space in Piazza Roma facing the lake.

But it was in the kitchen under the direction of chef Giovanni that we had the experience of living a bit of his history of this beautiful place. The Chef, who recently brought his contemporary vision to Fournier's restaurant, took us for a walk on his balcony where he proudly grows strawberries, tomatoes, raspberries, herbs, edible flowers and vegetables, all organic and naturally cared with much love. And it is from this beautiful flowered balcony that the ingredients for the first dish to be photographed came. This simple and spectacular seasonal tomato and cherry tomato salad with leaves and flowers was our entry and the first dish to be clicked.

Impeccable details

Giovanni offered us a tour of his vegetable garden and his dishes, and we had the opportunity to accompany the delicacy and affection applied by the chef in the cultivation, in the collection of ingredients and in the splendid preparation of each dish. This next recipe is an appetizer featured on Da Candida's menu which, in addition to its impeccable flavor and freshness, also has a spectacular look. The "Pizzaiola" as the dish is called, contains: horse tataki, cherry tomatoes, oregano and buffalo mozzarella. A real treat!

A fisherman’s story

The charming just doesn’t have an end. Its beautiful story, that is eternal in its name, chosen to honor mother Candida, who in 1912 owned the 'La trattoria del Salone', as the restaurant was previously called, and which in 1948 was renamed 'Da Candida '.

Mamma Candida was the daughter of Luigi Albizzati, a charismatic fisherman, and that is why today our photograph is of a beautiful fish, a contemporary dish from Da Candida's menu, prepared by the talented hands of chef Giovanni Croce. This deep-sea fish found in the Mediterranean Sea and in the oceans, is one of the best blue fish and prized for its light meat. The chef's recipe for 'Amberjack' contains cucumber and sea fennel.

One of these dishes that transports you to a beautiful memory.

‘Cross stories’

Well, after this spectacular menu, among the organic ingredients that go directly from the garden to the plate, the fantastic story of tradition and deep love for gastronomy, between meat, fish and passion, dessert was missing. And to honor the art of cooking, the chef has prepared a 'Cross stories' in homage to Gigi Rigamonti and his three-dimensional paintings made with different materials, such as tempera mixtures, tracing paper, newspaper pages, dried flowers and lacquers, enclosed in Plexiglas containers. The dessert 'Cross stories' represents this art with: crêpes, namelaka with milk chocolate, raspberry and salted hazelnuts, a work of art to pay homage to another.

I don't know if I eat it, or if I look at it a little longer.

The sourdough!

With joy we made a small documentary on a wonderful story. Finally we left a special image, the photograph of the bread made here in Da Candida. A product that mixes tradition, passion and culture and which is an indispensable part of the table. The sourdough, made and grown by the chefs, brings the natural freshness, texture and beauty of these unique breads. What a pleasure to be in this restaurant, a magical place full of charming. We want to thank chefs Bernard Fournier and Giovanni Croce for the opportunity to photograph and taste such original recipes.

Great appreciation to all!